I LOVE kale chips! Whenever I am wanting something munchy and crunchy I do my best to avoid chips (cause we all know they’re just half bags of air anyways) and reach for something more filling.
Oven Baked Kale Chips
Course: SnacksDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesIngredients
4 cups kale leaves, washed, dried, and cut into ½” pieces, with tough stems removed
2 Tbsp AOOC Garlic Olive Oil or Milanese Gremolata Olive Oil
(*optional) 1-3 Tbsp Basiks Seasoning Salt Blends– Prime Rub (for Garlic) or Anglers (for Milanese)
Directions
- Preheat the oven to 275 degrees F.
- In a large bowl toss the kale with oil and seasoning salt blend
- Arrange the leaves in a single layer on the baking sheet lined with parchment.
- Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.
- *for storage instruction continue reading below*
Notes
- Works with literally ANY oil of your choice! Try Tuscan Herb or Herbs de Provence for more herby flavor options, or try with Persian Lime or Eureka Green Lemon for a citrus twist!
- Make sure chips are completely dry before storing.
- Best stored in airtight container or paper bag.
- Can be kept for up to a week typically.
- *optional* line the bottom of container with white rice to help keep crunchy longer!